Service 02 / 07 · Mill
Production consulting
The quality that enters the hopper can be lost in two hours of poor processing. We control the mill's critical points so the EVOO comes out free of defects and at its full potential.
Control parameters · example
MALAXATION Tª≤ 27 °C
MALAXATION TIME40–60 min
ACIDITY< 0,2%
POLYPHENOLS450 mg/kg
DEFECTS0
Sample values. The target is set per project.
What it includes
A defect is not fixed: it is prevented
Malaxation temperature, timing, cleaning and storage decide whether good fruit becomes extra virgin or stays lampante. We support every critical point of the process, from reception to the tank.
Malaxation control
Malaxation temperature and time to protect aromas and yield.
Critical points
Reception
Quality parameters
Acidity
In-house compostNew
Use of olive-grove by-products — pomace
Storage
Inerting
Process optimisation
Logging
How we work
An orderly process, with judgement at every step
01
Mill audit
We review the facility
02
Process plan
We define temperatures
03
Assisted campaign
We support the critical decisions during milling.
04
Validation
Tasting and analysis confirm the batch meets the target.
Who it's for
Built for your project
- Cooperative and industrial mills
- High-end projects
- New mills coming on stream
01 Do you take part during the campaign?
Yes, the support happens in the middle of milling, when the decisions that define quality are made.
02 What about by-product management?
We design in-house composting to turn pomace, stone, leaves and prunings into a resource, cutting cost and footprint.
03 Do you work with any machinery?
Yes; the judgement adapts to your decanter and your line, not the other way around.
Prepare the next campaign
We audit your mill and set the control points before you start milling.
Request a consultation